Results 71 to 80 of about 59,976 (249)
Bread consumption habits in the gluten free diet
Apstract: Applied Studies in Agribusiness and Commerce, 2017 Gluten is a protein found in many grain products. Celiac disease is a genetic autoimmune disorder characterized by sensitivity to gluten. When a person with celiac disease consumes gluten, his/her immune system perceives the gluten to be a harmful ...
Tünde Csapóné Riskó +2 more
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The effectiveness of gluten-free dietary interventions: A systematic review
Frontiers in Psychology, 2023 Celiac disease is a chronic autoimmune gastroenterological disorder in which the digestion of gluten leads to damage and constant inflammation in the small intestine.
Michaela Poslt Königová +4 more
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Nutritional assessment of gluten-free diet. Is gluten-free diet deficient in some nutrient?
Anales de Pediatría (English Edition), 2015 The gluten-free diet has traditionally been accepted as a healthy diet, but there are articles advocating that it may have some nutritional deficiencies. The current study assesses whether there was any change in the contributions of calories, essential elements, proportion of fatty acids, vitamins, minerals and fiber in children who were diagnosed ...
J C, Salazar Quero +6 more
openaire +2 more sources
Applying Simulation Method in Formulation of Gluten-Free Cookies
ITM Web of Conferences, 2017 At present time priority direction in the development of new food products its developing of technology products for special purposes. These types of products are gluten-free confectionery products, intended for people with celiac disease.
Nikitina Marina +2 more
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Applied Sciences, 2021 Celiac disease (CD) is an autoimmune disease characterized by gluten-induced intestinal inflammation. Dietary restrictions and symptoms may have a significant impact on the patient’s quality of life, body composition (BC), and strength.
Alejandro Martínez-Rodríguez +9 more
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Quantification of gliadin levels to the picogram level by flow cytometry [PDF]
, 2005 Celiac disease is a widely prevalent enteropathy caused by intolerance to gliadin, one of the gluten proteins. We developed two methods for the analysis of gliadin levels. Both methods use flow cytometry and rat antibodies against a 16-residue peptide of
CAPPARELLI R +3 more
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Frontiers in NutritionCeliac disease affects about 1% of the population, requiring a strict gluten-free diet. Despite the growing market for gluten-free products, their sensory quality remains a challenge.
Daria Musiienko +2 more
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Nutritional and functional properties of certain gluten-free raw materials
Czech Journal of Food Sciences, 2010 Since the adherence to the gluten-free diet in celiac patients affects the consumption from the grain food group, questions have been raised about the effects of such diet on calcium, iron, and fiber intake, as well as total carbohydrate and grain food ...
Dubravka Vitali +2 more
doaj +1 more source
Alternative grains as potential raw material for gluten– free food development in the diet of celiac and gluten– sensitive patients [PDF]
, 2014 Celiac disease is an autoimmune disorder resulting from gluten intolerance and is based on a genetic predisposition. Gluten is a protein composite found in the cereals wheat, rye, barley and certain oat varieties. A strict gluten-free diet is the only
Comino Montilla, Isabel María +2 more
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Health related effects of wheat varieties [PDF]
, 2020 Summarises the different effects wheat digestion has on human ...
Borgen, Anders
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